| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A); Priority; Corn on the cob in the walk-in cooler was observed cooling from this morning in wrapped plastic bags and layered in a deep container. Corn cobs measured 50 - 70F. Cooked TCS food shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI- corn cobs voluntarily discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15; Priority Foundation; Corn on the cob was wrapped in plastic bags and layered in a deep container while cooling. Quickly cool TCS foods using methods such as open/vented shallow pans, small portions, large ice baths or rapid cooling equipment. Cold air must flow around product to remove the heat. CDI- corn was voluntarily discarded. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111; Core; A fly was observed in the kitchen. A dead roach was observed in the mop sink. Utilize approved methods of pest control to keep the premises free of insects, rodents and other pests. No other pests observed. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D); Core; Multiple metal pans were stacked wet on the clean equipment shelf. After cleaning and sanitizing, equipment shall be stored in a self-draining position that allows air drying. Arrange equipment on shelving to air dry properly and store equipment to optimize shelving space. Full point taken for repeat violations. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14; Core; Areas on the warewashing machine have residue and debris. Steam vent directly attached to machine is heavily soiled on the inside. The drainboard has dirty, stagnant water. This machine, drainboards and sinks shall be cleaned at least every 24 hours if used. Increase cleaning frequency. Full point taken for repeat violation. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core; Sides of equipment at the cookline have greasy residue accumulation, especially sides of grill/fryers and front sides of reach-in coolers. Monitor above cookline where orders are displayed is heavily coated in grease accumulation. Heavy food residue observed under grill on counter. The nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues, dust, dirt, and other debris. Full point taken for repeat violation. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12; Core; Floor near dry storage area and under shelving has visible debris and residue. Dust accumulation observed on hood vents in rear of kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. All other areas appear clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14; Core; AC vents on ceiling throughout kitchen have visible dust accumulation. Clean ventilation systems, change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Full point may be taken for repeat violations. |